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Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles

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Abstract

The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly freeze–thaw (F-T, both 24 h) lamb was investigated in this study. F-T cycles intensified MP oxidative denaturation and structural destruction, with the influences becoming more severe after 1, 3, and 5 F-T cycles. The samples of the LVEF-assisted F-T cycles (LFT) exhibited lower carbonyl/dityrosine content, “r” value, and surface hydrophobicity, higher sulfhydryl content, solubility, Ca2+-ATPase activity, α-helix content, and fluorescence intensity under the identical F-T cycles (P < 0.05) in comparison with the common F-T cycles (CFT). Although the suppression of LVEF on protein oxidation decreased with the boost in the amount of F-T cycles, the effectiveness was still remarkable compared to samples without LVEF treatment. These original study findings would assist supply theoretical proof for the usage of LVEF in the freezing, storing, and transporting of frozen meat.

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Data Availability

The authors confirm that all data included in this study are available upon request by contact with the corresponding author.

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Funding

The research was financially supported by the Scientific and technological research plan in key areas of Xinjiang Production and Construction Corps (2022AB001; 2020AB012).

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Authors and Affiliations

  1. Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, 832000, China

    Chuan Yang & Chengjiang Liu

  2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China

    Chuan Yang, Guangyu Wu, Chunhui Zhang & Xia Li

  3. College of Food Quality and Safety, Shihezi University, Shihezi, 832000, China

    Chuan Yang & Yingbiao Li

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  1. Chuan Yang
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  2. Guangyu Wu
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  3. Yingbiao Li
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  4. Chunhui Zhang
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  5. Chengjiang Liu
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  6. Xia Li
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Contributions

Chuan Yang: methodology, data curation, formal analysis, validation, writing—original draft; Guangyu Wu: investigation, formal analysis and writing; Yingbiao Li: project administration, validation; Chunhui Zhang: supervision and writing—review and editing; Chengjiang Liu: supervision, funding acquisition, writing—review and editing; Xia Li: conceptualization, resources, validation, and writing—review and editing.

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Correspondence to Chengjiang Liu or Xia Li.

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Yang, C., Wu, G., Li, Y. et al. Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles. Food Bioprocess Technol 16, 2070–2081 (2023). https://doi.org/10.1007/s11947-023-03041-0

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